Pea & Lettuce Soup
Ingredients
4 potatoes, peeled and cubed
1¼ litre prepared NOMU Vegetable Stock
250g crisp iceberg lettuce
1kg frozen, thawed peas, preferably petit pois
10 mint leaves
5Â spring onions, thinly sliced
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
Directions
In a large pot, boil the potatoes in the stock until soft.
Add the lettuce, peas, mint and spring onions and cook for a further 10 minutes.
Season well with salt, pepper and NOMU One for All.
In a blender or food processor, blend the soup until smooth. If serving hot, pour into warmed bowls with a drizzle of extra virgin olive oil, a pinch of Maldon salt and a slice of toasted sourdough bread.
Alternatively, allow to cool and serve chilled on a hot summer’s day.
Tips:
1. For added richness, add a drizzle of cream or a dollop of mascarpone or crème fraiche.
2. If you reduce the amount of stock you can make a beautiful pea pureé which is delicious served with poached or steamed fish.
Ingredients
4 potatoes, peeled and cubed
1¼ litre prepared NOMU Vegetable Stock
250g crisp iceberg lettuce
1kg frozen, thawed peas, preferably petit pois
10 mint leaves
5Â spring onions, thinly sliced
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
Directions
In a large pot, boil the potatoes in the stock until soft.
Add the lettuce, peas, mint and spring onions and cook for a further 10 minutes.
Season well with salt, pepper and NOMU One for All.
In a blender or food processor, blend the soup until smooth. If serving hot, pour into warmed bowls with a drizzle of extra virgin olive oil, a pinch of Maldon salt and a slice of toasted sourdough bread.
Alternatively, allow to cool and serve chilled on a hot summer’s day.
Tips:
1. For added richness, add a drizzle of cream or a dollop of mascarpone or crème fraiche.
2. If you reduce the amount of stock you can make a beautiful pea pureé which is delicious served with poached or steamed fish.
Ingredients
4 potatoes, peeled and cubed
1¼ litre prepared NOMU Vegetable Stock
250g crisp iceberg lettuce
1kg frozen, thawed peas, preferably petit pois
10 mint leaves
5Â spring onions, thinly sliced
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
Directions
In a large pot, boil the potatoes in the stock until soft.
Add the lettuce, peas, mint and spring onions and cook for a further 10 minutes.
Season well with salt, pepper and NOMU One for All.
In a blender or food processor, blend the soup until smooth. If serving hot, pour into warmed bowls with a drizzle of extra virgin olive oil, a pinch of Maldon salt and a slice of toasted sourdough bread.
Alternatively, allow to cool and serve chilled on a hot summer’s day.
Tips:
1. For added richness, add a drizzle of cream or a dollop of mascarpone or crème fraiche.
2. If you reduce the amount of stock you can make a beautiful pea pureé which is delicious served with poached or steamed fish.
Ingredients
4 potatoes, peeled and cubed
1¼ litre prepared NOMU Vegetable Stock
250g crisp iceberg lettuce
1kg frozen, thawed peas, preferably petit pois
10 mint leaves
5Â spring onions, thinly sliced
NOMU One for All Grinder
NOMU Sea Salt and Black Pepper
Directions
In a large pot, boil the potatoes in the stock until soft.
Add the lettuce, peas, mint and spring onions and cook for a further 10 minutes.
Season well with salt, pepper and NOMU One for All.
In a blender or food processor, blend the soup until smooth. If serving hot, pour into warmed bowls with a drizzle of extra virgin olive oil, a pinch of Maldon salt and a slice of toasted sourdough bread.
Alternatively, allow to cool and serve chilled on a hot summer’s day.
Tips:
1. For added richness, add a drizzle of cream or a dollop of mascarpone or crème fraiche.
2. If you reduce the amount of stock you can make a beautiful pea pureé which is delicious served with poached or steamed fish.
